Grandpa's Rib Rub

Grandpa loved cooking ribs, in fact, he almost loved cooking ribs more than he loved eating them! Either way, you will remember the day you discovered this great rib rub. It is so good you will want to try it on everything from pork chops to smoked salmon, and even popcorn!

 For most meats sprinkle just enough on top to color it. Not too thick, about two tablespoons per side of a large slab of St. Louis cut ribs. For Memphis-style ribs, without a sauce, apply the rub thick enough to make a crunchy crust, about three tablespoons per side and enjoy!

Some of the pros leave their rub on overnight, sort of a dry marinade, that can work like a brine or a curing process causing a reaction between the rub and the surface of the meat that helps form a nice crust (called bark), when the rub is left on for at least two hours in the refrigerator. Other put the rub right on the meat and massage it in, while others lay down an olive oil, mustard, or ketchup base first and sprinkle the rub on top.